Mexican rice is a perfect and easy-to-make dish to share. Full of flavour with earthy spices, the heat of jalapeños and a fresh hint of lime. Excellent addition to meat dishes.
preparation: 10 minutes
making: 20 minutes
total: 30 minutes
servings: 4 portions
nutrition: 136 calories per serving
- 200g of basmati rice
- 1 red bell pepper
- 1 jalapeño pepper
- olive oil, for greasing
- 1 white onion
- 2 garlic cloves
- ½ tsp of salt
- 1tsp of ground cumin
- 400g of chopped tomatoes, 1 tin
- 500ml Chicken Broth
- a handful of fresh coriander
- ½ of lime
Wash the rice and drain.
Cut red pepper into small pieces.
Deseed jalapeño and cut, leaving some slices for decoration.
Peel and chop the onion, mince garlic and chop the fresh coriander.
Heat olive oil in the large frying pan.
Chop the onion and garlic then fry over medium-high heat until soft and fragrant.
Add peppers and continue to fry for a while then add rice and stir fry for 2 minutes.
Season with salt and cumin.
Pour chopped tomatoes and chicken broth.
Bring to a boil, cover with a lid, lower the heat and simmer for about 15 minutes until rice is cooked, stir frequently.
Put a portion on a plate, garnish with chopped coriander, decorate with jalapeño slices and squeeze the lime all over.
If you don’t have chicken broth, add 500ml of water with 1 chicken stock cube.
This Mexican Rice is the perfect accompaniment to chicken dishes, like our Mexican-Style Chicken drumsticks.